Prep 30 mins
Cook 15 mins
From my local paper, these are a great way to enjoy this favorite without straying from your healthful eating plan.
- 2 tablespoons light mayonnaise
- 2 tablespoons green onions, finely minced (green part only)
- 2 tablespoons red bell peppers, finely minced
- 1⁄2 teaspoon yellow mustard
- 1 teaspoon parsley, finely minced
- 2 tablespoons egg substitute
- 1⁄2 tablespoon Old Bay Seasoning
- 1⁄2 lb lump crabmeat
- 3 tablespoons plain breadcrumbs
- 1⁄2 cup panko breadcrumbs (Japanese bread crumbs)
For Dipping Sauce
- 1⁄4 cup light mayonnaise
- 2 teaspoons dill pickles, chopped
- 1 teaspoon fresh lemon juice
- 1⁄2 teaspoon fresh parsley, finely minced
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon chili powder
- 1⁄8 teaspoon cayenne powder
- 1⁄4 teaspoon ground cumin
- 1⁄8 teaspoon salt
- To make dipping sauce: Combine all the ingredients in a small bowl. Cover and chill until you serve the crab cakes.
- To make crab cakes: Put the first seven ingredients into a large bowl and blend together with a whisk. Gently fold in the crab meat and plain bread crumbs. In a non-stick standard-size muffin tin, lightly coat eight muffin cups with cooking spray, then fill the cups with equal amounts of the crab misture. Press down lightly on each crab cake so that the top is flat. (Don't press too hard or they may be hard to get out.) Cover the muffin tin with plastic wrap and refrigerate for about an hour. After an hour, try to take one of the crab cakes out of the tin. It if doesn't stay together firmly, put the muffin tin in the freezer for about 10 minutes.
- Once the crab cakes are thoroughly chilled, preheat the oven to 400 degrees. fill a shallow dish with the panko bread crumbs. After removing each crab cake from the muffin tin, gently roll it in the panko until the whole crab cake has a light coating.
- Lightly coat a non-stick baking sheet with cooking spray, then place each crab cake on the sheet. Lightly coat the top of each crab cake with cooking spray. Bake for 12 - 15 minutes or until the coating is crispy and lightly browned. Serve immediately with the dipping sauce.
My husband & I really enjoyed these, I did make a few changes, I didn't have the lighter version of anything, I used fresh chives from my herb garden instead of green onions, and 1 egg instead of egg substitute. I also didn't have time to wait an hour for the cakes to sit in the muffin tins so I just cooked them in the skillet & I also used plain bredcrumbs instead of panko (i've never been able to find panko around here). The sauce I kept the same, It was very delicious!!! We would make again - I believe the sauce makes this company worthy! Made & enjoyed for ZWT5.
For a low fat crab cake they were great. If you want a richer version add more mayonnaise. I subbed Zucchini for the pepper because of allergies and I baked the cakes in the muffin tin to make it easier. I will make these again
This was wonderful; you would never know they were baked; it was Perfect. I simplified the shaping of the crab cakes using my hamburger press.I followed your recipe but instead of cumin I added 1 Tblsp of my seafood sauce the dipping sauce. I will try it with salmon next time; easier to come by than crab meat. I made this for Healthy Choices ABC 2008.Thanks for posting. Rita